Salmonella control program accesses: Less detected salmonella in poultry
BfR has evaluated the nationwide data collected for 2010 and confirmed trend towards lower exposure
Salmonella are among the most widespread bacteria on food that can trigger severe gastrointestinal infections in humans. That is why the European Commission 2008 has launched an EU-wide Salmonella control program. Part of the program is the annual national state report. In Germany, for taking samples of agricultural holdings, the Federal Institute for Risk Assessment (BfR), the competent authorities of the countries and the food business operator evaluates the data transmitted from: the flocks of breeding hens and 2010% of flocks of broilers combat relevant salmonella 0,3 at 0,2% detected , In the previous year this rate stood at 0,9 0,4% or%. "With that perpetuated the trend, the bere its loomed in previous years. Fewer and fewer flocks are contaminated with salmonella, "said BfR President Professor Dr. Dr. Andreas Hensel," measures to combat both. "
The Federal Institute for Risk Assessment has evaluated the data for 2010 for salmonella detection in poultry. The samples were taken from more than 10.000 poultry flocks by the competent authorities and food business operators under the EU Salmonella Control Program. The result: less and less poultry in Germany is contaminated with Salmonella. The figures for 2010 illustrate successful salmonella control in breeding poultry, laying hens, broilers and turkeys. In comparison to the salmonella findings from the years 2009, 2008 and those of the basic studies from the years 2004 to 2007 the findings for the salmonella types Salmonella S. Infantis, S. Hadar and S. Virchow respectively S. Enteritidis and S. Typhimurium are decreasing.
In breeding chickens, 0,3% (2009 was 0,9%), and broiler chickens in 0,2% of the tested herds (2009, 0,4%) had Salmonella relevant for control. In laying hens, the detection rate was 1,9%, which is also lower than in previous years. 2009 were detected in 4,8% and 2008 in 2,7% of the sampled laying hen flocks Salmonella relevant for control. As in the baseline study, no salmonella findings were reported in breeding turkeys, and in fattening turkeys a small amount (0,6%) of salmonella was detected. The set Community objective has thus been respected or achieved. This stipulates that at most 1% of the sampled broiler, broiler and turkey herds are contaminated with salmonella relevant for control purposes, for laying hen herds a reduction of the previous year's rate by at least 10% (eg from 4,8% to 4,3%).
The salmonella control program under Regulation (EC) No 2160 / 2003 also includes a surveillance program in addition to measures to protect against salmonella, such as compulsory vaccination for laying hen flocks in countries with high salmonella and strict rules on fodder. This requires Member States to produce a national annual report on the proportion of Salmonella positive herds in breeding poultry, laying hens, broilers, and breeding and turkey flocks, which were included for the first time this year. Since 2008, the competent authorities of the federal states as well as the food business operators are taking samples according to a defined survey plan, which are being examined in accredited laboratories. The federal states transmit the data to the BfR for evaluation. The BfR evaluates the data and sends the status report to the European Food Safety Authority (EFSA).
Salmonella are found either in the organs, in the intestine or on the feathers of the animals. You can already get into the egg inside or on the egg shell in the chicken. During the slaughter process, they can also be dragged onto the carcass and get into the food chain. In humans, they can cause severe gastrointestinal disease.
The BfR recommends refraining from processing Rohei when preparing food that is consumed without further heating (eg desserts, baked goods with non-heated fillings and toppings, mayonnaise). If eggs are sufficiently heated when cooking, baking or roasting, any existing germs are killed. Sensitive persons (infants, the sick and seniors) should consume only heated eggs. This is the case when egg whites and egg yolks are completely fixed.
In the preparation of poultry meat should always be paid to a particularly careful kitchen hygiene: poultry meat should be consumed only by heating. At a core temperature of 70 ° C over two minutes, the pathogens die. The meat should also be stored and prepared separately from other foods. It is important to ensure that the blades, chopping boards or hands that have come into contact with raw poultry during preparation are thoroughly cleaned before they touch other foods, especially if they are not heated, such as lettuce. Good kitchen hygiene can prevent the spread of salmonella to other foods.
Source: Berlin [BfR]
